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Pepperoni 'n' Tomato Pasta Recipe

Pepperoni 'n' Tomato Pasta Recipe photo by Taste of Home

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A casual dinner turns into a bow-tie affair when I toss pasta, mushrooms, pepperoni and tomato sauce together. This recipe is my version of a favorite restaurant dish. —Dawn Onuffer, Crestview, Florida

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Pepperoni 'n' Tomato Pasta Recipe

Prep: 25 min. Cook: 20 min.

Yield: 8 Servings

25 20 45

Ingredients

1 medium onion, chopped
1 large green pepper, chopped
1 cup sliced fresh mushrooms
1 tablespoon olive oil
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) stewed tomatoes, chopped
2 bay leaves
1 tablespoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon fennel seed, crushed
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8 ounces) sliced pepperoni, quartered
4 cups uncooked ziti or bow tie pasta
1/2 cup grated Parmesan cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, saute the onion, green pepper and mushrooms in oil until tender.
Stir in the tomato sauce, tomatoes, bay leaves, sugar and seasonings. Bring to a boil. Stir in pepperoni. Reduce heat; simmer, uncovered, for 15 minutes.
Meanwhile, cook pasta according to package directions. Drain and place in a large serving bowl. Discard bay leaves from sauce; stir in Parmesan cheese. Pour over pasta; toss to coat. Sprinkle with mozzarella cheese. Yield: 8 servings.

Originally published as Pepperoni 'n' Tomato Pasta in Country Woman February/March 2008, p25

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Pepperoni 'n' Tomato Pasta

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(11-15) of 15 reviews

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Reviewed on Feb. 21, 2011 by Gypsy1941

It's Barilla sauce, sorry. I find that this jarred sauce is the closest taste to homemade sauce than any other.

Reviewed on Feb. 21, 2011 by Gypsy1941

Instead of tomatoe sauce and tomatoes, I use Barillo Spag. Sauce w/garlic and mushrooms. Also replaced sugar with one tablespoon of baking soda (reduces acid and does not add to the sugar content of other ingredients).

Reviewed on Feb. 21, 2011 by ajoangel

Can you lighten this one up, would love to try it?